Enjoy these crunchy flavorful guilt-free crab cakes for dinner or events. Serve crab cakes as an entrée or: Make delicious sliders on sourdough pretzel buns. Whimsical appetizers can be made into starfish and seahorse shapes. When baking ahead, do the last few minutes of browning just before serving, plate on warm dish. *Serve with dipping sauce. Amaze your guess and loved ones, tell them they are enjoying; Paleo, Gluten-free, Low Carb fun food.
E-Z, Baked Crab Cakes
- 2 cups crab meat fresh or canned
- 2 tablespoons coconut flour
- 2 tablespoons diced sweet onion sautéed in a pat of sweet butter
- 1 fresh egg
- 1 tablespoon diced green onion
- 1/2 teaspoon diced jalapeño pepper
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon turmeric
- 1/4 teaspoon unrefined sea salt
- olive oil for brushing pan and cakes
Makes 8 medium crab cakes
Pre-heat oven 350°
Clean and drain crab, check for shell. Flake apart. Coat crab with coconut flour. Dice and sauté sweet onion in sweet butter then cool to room temperature. Beat together, egg, sautéed onion, green onion, jalapeño pepper and spices. Add crab and mix well. Form into uniform size cakes. A medium size ice cream scoop approx. 2 tablespoons works well. Brush sheet tray with olive oil, place cakes then smooth a bit flat. Brush cake tops with oil. Can be refrigerated up to 24 hours before baking. If doing so, cover well and bring to room temperature before baking.
Bake 12-15 minutes, until browned, turn over and repeat on other side.
*Simple fun sauce; blend 1/2 cup mayonnaise with 1/2 teaspoon “Sriracha” sauce.
See additional recipes Paleo Crab Cakes with Aïoli Mayonnaise